The fish were easy to prepare - provided your fish monger did the work of cleaning them for you ;): a sprinkling of salt, pepper and paprika, a drizzle of olive oil and a scattering of onion rings and they were ready to roast. My fish happened to be the recommended size; blasting them in a super hot oven for the time given worked perfectly.
I served the fish with a side of green beans and snow peas. Much as I love Ottolenghi, he's a little heavy-handed with the oil for me so this recipe needed some tweaking. I used only 1 tbsp olive oil and gently cooked the garlic in this, whisking in the orange juice from the zested orange to make a dressing. Since I wanted to serve this warm, I tossed the blanched beans and snow peas with the vinaigrette in the pan to warm through before topping with toasted almonds (I had no hazelnuts) and orange zest.
This is one of those vegetable dishes that I could eat as a meal it's so good, but I didn't think the rest of the family would appreciate having only fish for dinner so I had to share ;). The vegetables added texture to the plate and their sweetness was a nice foil for the piquancy of the vinaigrette. Both recipes will definitely be repeated.
It's potluck week at I Heart Cooking Clubs when we're free to cook with any of the featured chefs; visit here to see what the other members have chosen to make.